Description
Indulge in these decadent Chocolate Lava Cookies featuring a rich, creamy dark chocolate ganache center enveloped in a soft cocoa-infused cookie. With a perfect balance of sweetness, a hint of espresso to enhance the chocolate flavor, and a delicate powdered sugar topping, these cookies deliver a molten lava cake experience in every bite.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate works best, but chocolate chips can work)
- ½ cup heavy whipping cream
Cookie Dough
- 2 cups plus 2 Tbsp all-purpose flour (270 g)
- ½ cup plus 2 Tbsp Dutch processed cocoa powder (67 g)
- ½ – 1 tsp espresso powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup salted butter (227 g), room temperature
- 1 cup white sugar (200 g)
- ½ cup light brown sugar (110 g)
- 2 large eggs (room temperature)
- 1½ tsp vanilla extract
Topping (Optional)
- Powdered sugar for dusting
Instructions
- Make the Ganache: Chop the chocolate into very small pieces and place in a small bowl. Warm the heavy cream in the microwave in 20-second increments until hot but not boiling, about 40-50 seconds.
- Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir until smooth and fully melted. If some pieces remain, microwave for another 5 seconds and stir again.
- Chill the Ganache: Refrigerate the ganache for 20-30 minutes until it firms up enough to scoop.
- Portion Ganache: Scoop about 24 small dollops (approximately 1 teaspoon each) onto a parchment-lined baking sheet. Freeze for about 30 minutes to set them firmly. Optionally, roll into balls once set.
- Prepare Dry Ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder.
- Cream Butter and Sugars: In a separate bowl or stand mixer, beat the room temperature butter with white and brown sugars on medium-high speed for 3-4 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated.
- Incorporate Dry Ingredients: Add the flour mixture in thirds, mixing each addition on low speed just until combined. Avoid overmixing to keep cookies tender.
- Assemble Cookies: Scoop about 2 tablespoons of cookie dough and roll into balls. Press your thumb into the center to create a cavity. Insert one frozen ganache dollop inside and cover completely with cookie dough. Place on a parchment-lined baking sheet.
- Bake: Bake for 8-11 minutes or until the edges are set and the tops appear puffy but not wet.
- Shape and Cool: Optionally, use a biscuit or cookie cutter to slightly shape the cookies for a neat appearance. Let cool on the baking sheet for several minutes before transferring to a wire rack.
- Finish: Once completely cooled, sift powdered sugar over the cookies to enhance the molten lava cake effect.
Notes
- Use high quality dark or semi-sweet baking chocolate for the best ganache flavor.
- Espresso powder is optional but enhances the depth of chocolate flavor.
- Ensure butter and eggs are at room temperature for optimal mixing.
- You can double the recipe by doubling all ingredient quantities as noted for flour measurement.
- Freezing ganache dollops before baking helps maintain the molten center during baking.
- Do not overbake the cookies to keep the gooey lava center intact.
- Pressing the dough around the ganache properly is key to sealing it in.
